Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω-3 Enriched Dark Chicken Meat during Cooking

摘要

The influence of vitamin E and selenomethionine (SeMet) on lipid oxidation in frozen-raw and cooked io-3 enriched dark chicken meat was evaluated. Feed was supplemented with 2 levels of vitamin E (250 and 50 IU/kg of feed) and selenium (0.1 mg of sodium selenite/kg of feed and 0.3 mg of SeMet/kg of feed). An extruded linseed product was used as the or-linolenic acid source. Fatty acid (FA) profile, oxyslerols, and thiobarbituric reactive acid substances (TBARs) were analyzed in frozen-raw, boiled, pan-fried, and roasted meat. After 6 mo of storage, oxys-terols in frozen-raw meat remained stable with either high or low levels of dietary antioxidants. During cooking, high levels of vitamin E reduced oxysterol formation, whereas high levels of SeMet were inconsistent and even increased oxysterols during roasting. TBARs in frozen-raw meat: stored for 6 mo were inhibited by high levels of either antioxidant. Conversely, no protective effect during cooking was observed at this time of storage. After 12 mo at -30 ℃. no antioxidant protection was observed.